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4.80 from 5 votes

Chocolate Avocado Mousse Tart

Creamy chocolate avocado mousse in a cookie-like tart base which is vegan and soy free. Can be made without gluten, refined sugar and nuts!
Prep Time20 mins
Cook Time15 mins
Setting Time4 hrs
Total Time4 hrs 35 mins
Cuisine: American, Vegan
Servings: 12
Author: Anthea


Chocolate cookie base

Chocolate avocado mousse filling


  • ~1 cup (120g) fresh fruit, such as berries and pomegranate arils


To make the base:

  • Preheat the oven to 180°C (350°F).
  • Add all the base ingredients to a food processor. Mix until combined and it forms a soft but pliable dough. Press mixture into a lined tart tin. I used a 20 cm (8 inch) wide and 4cm tall (1.5 inch) tart tin. If you don't have one that deep, use a slightly bigger tart tin.
  • Bake the base in the oven for 10-15 minutes or until it is dry to the touch and slightly puffed up. Set aside to cool.

To make the filling:

  • Melt the chocolate in a small saucepan or a double boiler.
  • Add all the filling ingredients (except the dash of milk) to the food processor. Process for at least 2 minutes or all of the ingredients are combined and there are no chunks of avocado. If you would like a softer mousse, add a dash of milk. Note that the mousse will firm up a little when set.

To assemble:

  • When the base has cooled, pour the avocado mousse into the tart.
  • Set aside the tart in the fridge for 4 hours or until set.
  • Decorate the tart with berries or whatever else you might like and serve. Store leftovers in an airtight container in the fridge for 3 days.


*If you are allergic to nuts, substitute almond meal with all-purpose flour and add an extra tablespoon of oil.


Serving: 1 slice | Calories: 366kcal | Carbohydrates: 39g | Protein: 6g | Fat: 25g | Sodium: 23mg | Potassium: 297mg | Fiber: 7g | Sugar: 21g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 3mg
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